Prosciutto Crostini With Ricotta And Brussels Sprouts
Salty, crisp pieces of torn prosciutto embellish fresh toasted baguette, whipped ricotta, and beautifully caramelized Brussels sprouts.
Servings: 16 crostini
Cost: $0.67 per serving
Ingredients
- 1 large lemon zested, juice; zest divided
- 1 pound Brussels sprouts fresh; trimmed, halved, and sliced thin
- 1 large whole wheat baguette sliced into 16 1/2-inch pieces on the bias
- ¼ cup olive oil divided
- ½ cup sliced almonds
- 8 ounces prosciutto torn into bite-sized strips
- 1 teaspoon Kosher salt divided
- ½ teaspoon crushed red pepper flakes
- 8 ounces whole milk ricotta may substitute creamy goat cheese
- ¼ cup honey
Instructions
- Preheat the oven to 400°F. Brush the slices of bread with 1/8 cup of the olive oil and season with 1/2 teaspoon Kosher salt. Place in a single layer on a baking sheet and toast in oven until crisp, flipping halfway through and when lightly golden brown, about 6 to 8 minutes. Remove and let cool.
- Add the ricotta cheese and 1 teaspoon of lemon zest to a deep mixing bowl. Using a handheld electric mixer, whip the ricotta until it is very smooth. Set aside.
- Place a large non-stick sauté pan over medium heat with the remaining 1/8 cup olive oil. Once the pan is hot, add the prosciutto and sear and crisp, about 2 to 3 minutes. Continue to move the prosciutto around the pan to keep it from burning. Remove using a slotted spoon to a bowl. Do not wipe pan clean.
- To the pan drippings, add the Brussels sprouts all at once in a single layer and do not stir. Increase the heat slightly to medium-high and allow to cook for 3 minutes undisturbed until golden brown. Monitor your temperature so they do not burn. Flip the Brussels sprouts and allow equal time on the reverse side to turn golden brown. Reduce heat.
- Add the prosciutto back into the pan and stir. Add the lemon juice, remaining lemon zest, crushed red pepper flakes, and 1/2 teaspoon Kosher salt. Cook 1 minute.
- Spoon some ricotta cheese mixture onto each toasted baguette slice. Top with the prosciutto and Brussels sprout mixture. Drizzle with honey and sprinkle with the sliced almonds. Serve at room temperature.
Notes
Make Ahead the parts of this recipe may be made ahead by several hours and assembled just prior to serving.
- toast the baguette slices and allow to cool. Place in a brown paper bag until ready to assemble.
- whip the ricotta, cover, and refrigerate until ready to assemble.
- sear the prosciutto and Brussels sprouts mixture and allow to cool; place in a container and refrigerate until ready to assemble; reheat gently in a sauté pan over medium heat until heated through before assembling.
Nutrition
Serving: 1crostini | Calories: 192kcal | Carbohydrates: 11g | Protein: 6g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 271mg | Potassium: 221mg | Fiber: 2g | Sugar: 5g | Vitamin A: 302IU | Vitamin C: 28mg | Calcium: 65mg | Iron: 1mg